Heavenly Overnight Crescent Rolls
Indulge in the delightful simplicity of preparing these Heavenly Overnight Crescent Rolls. Designed for those who cherish warm bread fresh from the oven but dread the fuss of early morning baking, this recipe allows you to create soft, buttery crescents the night before. With an easy mix of common ingredients and a cold rise that enhances the flavor, you'll be amazed at how the dough develops a rich and slightly tangy complexity over time. These crescent rolls can be rolled out in rounds, cut, and shaped into crescents or left unrolled for an alternative presentation. Perfect for family breakfasts, holiday gatherings, or any occasion calling for a touch of homemade goodness. Discover the ease of prepping your dough in advance and relish the aroma of fresh-baked delights with minimal morning effort.
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Yeast
1 package (Active dry yeast, ready for use.)
Water
3 tablespoons (For dissolving yeast.)
Crisco
1/2 cup (Softened at room temperature.)
Salt
1 teaspoon (Regular table salt.)
Boiling water
1 cup (Used to dissolve Crisco.)
Eggs
2 (Large eggs, at room temperature.)
Sugar
1/2 cup (Granulated sugar.)
Flour
Approximately 4 cups (All-purpose flour, add more as needed.)
Instructions
1
The night before baking, combine 1/2 cup of Crisco and 1 teaspoon of salt in a glass measuring cup.
2
Pour in 1 cup of boiling water, stirring until fully dissolved. Set aside to cool until lukewarm.
3
In a separate small bowl, dissolve the yeast in 3 tablespoons of warm water and allow it to foam.
4
In a mixing bowl, beat 2 eggs with 1/2 cup of sugar until well combined.
5
Add the lukewarm Crisco mixture and the foamed yeast to the egg mixture, stirring together until smooth.
6
Gradually add 2 cups of flour, mixing until well incorporated. Continue adding remaining flour until a kneadable dough forms.
7
Lightly knead the dough on a floured surface until smooth and well mixed, about 5 minutes.
8
Place the kneaded dough in a greased bowl, cover it, and let it rise in the refrigerator overnight.
9
When ready to bake, preheat your oven to 375°F (190°C).
10
Cut the dough in half, rolling each half into a round, approximately 1/4 inch thick.
11
Spread soft butter generously over each round and cut them into wedges (like a pizza).
12
Gently roll each wedge from the wide end to the tip, shaping them into crescents.
13
Place the crescents on a parchment or Silpat-lined baking sheet and allow them to rise until nearly double in size, about 30-45 minutes.
14
Bake in the preheated oven for 8-10 minutes, or until golden brown. Serve warm.
Nutrition Information
10
Fat
25
Carbs
3.3
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Overnight Crescent Rolls?
They are soft, buttery crescent rolls that use an overnight cold rise to enhance flavor and simplify morning baking.
How many ingredients are required for this recipe?
There are 8 main ingredients: yeast, water, Crisco, salt, boiling water, eggs, sugar, and flour.
What type of yeast should I use?
The recipe calls for one package of active dry yeast.
How much Crisco is needed?
You will need 1/2 cup of Crisco, softened at room temperature.
Why is boiling water used in the recipe?
Boiling water is used to dissolve the 1/2 cup of Crisco and 1 teaspoon of salt.
How many eggs are used in the dough?
The recipe requires 2 large eggs, preferably at room temperature.
How much sugar is added to the rolls?
The recipe uses 1/2 cup of granulated sugar, beaten with the eggs.
How much flour is needed to make the dough?
You will need approximately 4 cups of all-purpose flour, adding more as needed to reach a kneadable consistency.
How long should I knead the crescent roll dough?
The dough should be lightly kneaded on a floured surface for approximately 5 minutes until smooth.
Where should the dough rise overnight?
Place the dough in a greased bowl, cover it, and let it rise in the refrigerator overnight.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C) before baking.
How long do the rolls need to bake?
The rolls bake for 8 to 10 minutes or until they turn golden brown.
How do I shape the dough into crescents?
Roll the dough into a round, cut it into pizza-like wedges, and roll each wedge from the wide end to the tip.
Should I add butter to the dough before shaping?
Yes, spread soft butter generously over the rolled-out dough rounds before cutting them into wedges.
How thick should I roll the dough?
Each half of the dough should be rolled into a round approximately 1/4 inch thick.
How long is the second rise after shaping the rolls?
Allow the shaped crescents to rise on the baking sheet for 30 to 45 minutes until nearly double in size.
What should I use to line my baking sheet?
You can use parchment paper or a Silpat-lined baking sheet for best results.
How many calories are in one crescent roll?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 10 grams of fat in each serving.
How many carbohydrates are in these rolls?
Each serving contains 25 grams of carbohydrates.
How much protein is in each roll?
There are 3.3 grams of protein per serving.
What is the benefit of the overnight refrigerator rise?
The cold rise develops a rich and slightly tangy complexity in the dough flavor while saving time in the morning.
How do I prepare the yeast for this recipe?
Dissolve the yeast in 3 tablespoons of warm water and allow it to foam before mixing.
When do I combine the Crisco mixture with the yeast?
Wait until the Crisco and boiling water mixture has cooled to lukewarm before adding the foamed yeast and egg mixture.
Can I serve these rolls cold?
While they can be eaten cold, they are best served warm fresh from the oven.
Is salt necessary in this recipe?
Yes, 1 teaspoon of salt is used to balance the flavor of the dough.
Can I make these rolls for holiday gatherings?
Yes, they are perfect for family breakfasts, holiday gatherings, or any special occasion.
How many rounds do I divide the dough into?
The recipe instructs to cut the dough in half and roll each half into its own round.
How do I know the yeast is working?
The yeast should foam up in the warm water before you add it to the other ingredients.
Can I shape these into something other than crescents?
Yes, the recipe suggests they can be left unrolled for an alternative presentation if desired.